100 grams (0.22 lb) beef tenderloin
75 grams (0.16 lb) bamboo roots
50 grams (0.11 lb) onions
75 grams (0.16 lb) mushrooms
25 grams (5/6 oz) green peppers
25 grams (5/6 oz) red peppers
0.5 gram (1/2 tsp) mashed garlic
100 grams (3 1/2 tbsp) oil (only half to be consumed)
25 grams (1 1/2 tbsp) water
7 1/2 grams (1 1/2 tsp) mixture of cornstarch and water
1/2 gram (1/10 tsp) sesame oil
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
1 egg white
2 grams (2/5 tsp) dry cornstarch
1. Cut the beef loin into strips 6 cm (2.4 inches) long, 0.3 cm (0.12 inch) thick and wide. Cut the bamboo shoots, onions, mushrooms, green and red peppers into shreds of similar size.
2. Put the beef strips in a bowl, add 1/2 g (1/12 tsp) of salt and stir until you feel it is sticky. Add the egg white and dry cornstarch and mix well.
3. Heat the oil in a wok to 70-100:C (160-210:F). Put in the beef strips and stir-fry until they are done. Take out and drain off the oil.
4. Keep 20 g (1 1/2 tbsp) of oil in the wok. Add the mashed garlic and all the other ingredients except the beef and stir well. Add the beef strips and water. Thicken this with the mixture of cornstarch and water and sprinkle on the sesame oil. Put on a plate and serve.
Features: Beautiful colored.
Taste: Tender, slippery and delicious.